WINTER 2017 will see an inspiring collaboration between former Racine chef patron and industry figurehead Henry Harris and James McCulloch, owner of The Harcourt in Marylebone. Henry Harris is excited to return to London’s restaurant scene with three genuinely interesting new pub projects — the re-openings of the Truscott Arms in Maida Vale, the Coach & Horses in Clerkenwell and The Three Cranes in the City.
A self-proclaimed classicist, the acclaimed chef is passionate about creating seasonal menus which showcase his distinctive seasonal style made relevant to each individual pub. Each menu will blend French and British influences, yet all three charismatic addresses will have their own distinct personalities and compelling look and feel.
November 2017 THE THREE CRANES, The City, EC4 — opening on Lower Thames Street with a short menu that champions grilled specialties, such as lamb chops, steaks, and grilled fish. Starters include terrines, salads, and egg mayonnaise. The extensive wine list is curated to suit every aspect of the menu — the expert Bordeaux selection is a nod to the three cranes of timber on the nearby Vintry wharf which is where Bordeaux’s wine casks were first brought onto British shores.
January 2018 THE COACH & HORSES, Clerkenwell, EC1 — having been a drinking destination since 1790, this is a site steeped in history. The new team looks forward to celebrating this heritage in the bar and garden dining room. An incredibly light and airy space, which overlooks its storied beer garden, toast its new incarnation over duck confit, choucroute and quality sausage rolls, depending on what the regularly changing menu is tempting you with.
February 2018 THE TRUSCOTT ARMS, Maida Vale, W9 — from 2018 this neighbourhood stalwart will be serving good food in the relaxed ground-floor space amid the original bar fittings, with a first-floor dining room serving a more developed menu. The hearty French cuisine that Harris is recognised best for is the perfect complement for this heartwarming new chapter of the Truscott Arms. Sunday Roasts here in West London were always beloved — and now guests can expect seven-hour slow-roasted shoulder of lamb with rosemary, alongside a best-in-class traditional British roast beef with all the trimmings.
Snapped up by chef and food writer Simon Hopkinson after a culinary course at Leiths School of Food and Wine, Henry Harris joined Hopkinson at his restaurant Hilaire, before being appointed Bibendum’s Sous Chef. Next came the Fifth Floor Restaurant at Harvey Nichols, and in 2002, the opening of Harris’ solo venture, Racine. Henry will be on hand to drive the food side of James McCulloch and Shane Styles’ new operations for their burgeoning collection of pubs. Overseeing the kitchens of all three new sites, keeping the menus fresh and interesting, Harris is delighted to be working with a team that shares his integrity, ethos and vision.
‘I’m excited to be back in the kitchen. I see myself more as Admiral of the Fleet than Chef-Director, but it’s a great feeling to be planning great menus for each of these dining rooms with these excellent new teams.’ — Henry Harris
McCulloch’s intention in buying these sites was to save and preserve these noteworthy properties from being converted into real estate or nondescript chains. Having Harris on board to commandeer the food offering promises a fantastic new chapter for them all.
‘We originally asked Henry to join as a consultant, but thanks to our mutual desire to create noteworthy pubs with exceptional dining, we invited him to become a partner so we can all work together to create genuinely special establishments.’ — James McCulloch